3 medium Roma tomatoes, each cut lengthwise in half
Nonstick cooking spray
2 tablespoons ground coffee
2 teaspoons ground cumin
1-1/2 teaspoons ground coriander
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
4 sirloin strip steaks (about 6 ounces each)
Vegetable oil for coating grill
2 cups prepared quick-cooking brown rice
1 garlic clove
1 slice whole wheat bread, toasted and torn into pieces
1/2 cup roasted red bell pepper
1 tablespoon slivered almonds
1 tablespoon sherry or red wine vinegar
1 teaspoon extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Prepare Grilled Steaks, Onions & Tomatoes: Prepare outdoor grill for direct grilling over medium-high heat. Line large plate with aluminum foil; place onions and tomatoes on prepared plate. Lightly spray green onions and tomatoes with nonstick cooking spray. In small bowl, combine coffee, cumin, coriander, black pepper, cayenne pepper and salt. Rub coffee mixture over outside of steaks.
Meanwhile, coat grill rack with vegetable oil. Place steaks, onions and tomatoes, cut side down, on hot grill rack. Cook steaks 8 minutes or until grill marks appear and internal temperature reaches 135° for medium-rare, turning once halfway through cooking; cook onions and tomatoes 3 to 5 minutes or until lightly charred, turning once halfway through cooking. Transfer tomatoes to bowl; transfer onions to same plate. Transfer steaks to cutting board; let stand 10 minutes.
Transfer foil with onions to hot grill rack; poke foil several times with fork. Turn burner under onions to medium; turn all other burners off. Cover and cook onions 20 minutes longer, turning onions once halfway through cooking. Transfer onions to same plate.
Meanwhile, in food processor with knife blade attached, pulse garlic, bread, bell pepper, almonds and tomatoes until coarsely chopped; scrape down side of bowl with rubber spatula. Add vinegar, oil, salt and pepper and purée 30 seconds or until well combined. Makes about 1-1/3 cups sauce.
Slice steaks across the grain. Serve steaks over rice topped with Romesco sauce along with grilled onions.